Italian food is truly one of my favourite cuisines and I love re-creating dishes I enjoy eating at a restaurant. Yesterday I was craving a calzone, so I decided to make one rather than order a Deliveroo from Zizzi (that’s pure dedication right?), don’t get me wrong I love cooking so I wasn’t fussed! This recipe is perfect for a cheat day, if you’re craving something filling and hearty!
Okay so I’m going to be 100% honest – this was absolutely delicious! I was so impressed with the outcome, I didn’t have very high expectations but I must say it was yummy! It was also a lot easier than I imagined, which means I won’t have to go to Zizzi’s as much. I really recommend making this, you’ll be super chuffed once you’ve made it – it’s REALLY REALLY delicious! Wait did I say that already?
Just a heads up, you can cater the filling to whatever ingredients you like. If you’re a veggie just add loads of delicious vegetables and it will taste equally as amazing! Be creative with it and you’ll be surprised with how good it actually tastes.
What will you need:
For the dough: (makes 2 larger ones or 4 smaller ones)
- 225 g strong white bread flour
- 90 ml room-temperature milk
- 50 ml room-temperature water
- 1 tsp dried yeast
- 25 ml olive oil
- pinch of salt
For the filling:
- 12 meatballs
- packet of pre-cooked chicken
- 4 mushrooms
- 70 g sun-dried tomatoes
- 200 g tomato sauce
- 1 tsp mixed herbs
- one ball of buffalo mozzarella
REMEMBER you can cater the filling to whatever diet you follow and what you like, it’s completely versatile which is why it’s such a great thing to make!
- For the dough: sift the flour into a bowl.
- In a separate bowl, mix the yeast, milk and water until combined.
- Add the yeast mixture to the flour and form it into a dough. Knead the dough for 6 minutes on a floured surface until it because smoother and more malleable.
- Add the olive oil and knead again until it’s fully combined.
- Place the dough into a clean bowl, cover with cling film and leave it to rise for 2 hours somewhere warm.
- Preheat the oven to 230* and place a baking tray into the oven to preheat.
- Add the salt to the dough and knead again until it’s fully combined.
- Divide the mixture into 2 balls, if you’re making two larger calzones or into 4 balls if you’re making 4 smaller calzones.
- Place each ball onto a floured surface and roll out until the dough is quite thin.
- For the filling: over a medium heat fry the meatballs until they brown, lower the head and add the mushrooms, herbs sun-dried tomatoes and cook for a further 5 minutes.
- Take the mixture off the heat and add the tomato sauce and mix until everything is combined.
- Place half/quarter of the mixture onto one half of each dough circle, add a few pieces of mozzarella and make sure to leave a 2 cm gap around the edge.
- Brush the edges with water and fold the other sides over to completely cover the filling. Pinch and fold the edges to seal the calzones.
- Place the calzones onto the preheated baking tray and put in the oven for 10 minutes if they’re smaller and 15 if larger or until the dough is cooked through and is a light brown colour.